They are simple to make, and they are moist, tender and packed with flavours. If you plan to use frozen berries, don't thaw them as it will stain the batter purple, and you may have to bake the muffins slightly longer than the stated time.

Preheat the oven to 200C/400F. Prepare 15-17 muffin cups with paper liners. Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring occassionally. Remove and cool.

Whisk together the 60 grams of roasted chopped hazelnuts, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, buttermilk, brown sugar, butter and Baileys. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Gently fold in the fresh blackberries.

Mix the rest of roasted chopped hazelnuts and vanilla sugar in a small bowl. Divide the batter evenly among the muffin cups. Sprinkle the vanilla mixture on the top of each muffin. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool for 5 minutes before removing from the pan.

Oh goodness Angie, youve gone n done it again :) i mean blueberry muffins by themselves..fab, but then you go and chuck hazelnuts and booze in there and you have me under your thumb entirely! Totally delicious :)

Angie...this must be lovely with the Bailey in it. Love the berries and hazelnuts too. A keeper for sure...and I am going to try this out. I still have a bottle of Bailey around :) Thanks for sharing such a wonderful Muffins :)

I love the idea of using blackberries, couldn't take my eyes off the photos! I'm hosting a giveaway on my blog and this would be a perfect addition to the roundup, if you'd be kind enough to send your entry in!

Angie, we were working on the same wave length. I had some beautiful fresh blackberries too. I made margarita cocktails. How about we trade I will eat a couple of your muffins for breakfast, and I will provide you with a blackberry margarita cocktail in the evening?

What an amazing combination...blackberry and hazelnuts in the muffins. The result is an absolute amazing flavor, and beautiful presentation.Angie, you are too much! I can hardly wait to see each time you present a new post and fabulous recipe:DThanks for sharing each and every time a huge winner!!!

Oh my goodness, Angie! The way you styled this muffins is beyond beautiful! It's more like, if I may say. . . "Seductive-Sexy" that kind of Beautiful! LOL! I'm sorry but I don't know how else to describe it! :) Have a great weekend, Angie!

These are so beautiful to look at...and I'm sure they are even more wonderful to eat. I love blackberries, and the summer season always makes me smile because I know I can eat as many blackberries as I want. Thank you for sharing!

These muffins look heavenly! Wish I can take a BIG bite out of one. :D Unfortunately blackberries are pretty rare and expensive here in Asia...probably have to substitute it with strawberries / blueberries. Thanks for the recipe Angie!

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